SUGIHARTO, R.; KOESOEMAWARDHANI, D.; APRIYANI, T. EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 21, n. 2, p. 107–120, 2016. DOI: 10.23960/jtihp.v21i2.107 - 120. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1411. Acesso em: 15 oct. 2025.